Spinach and Scallion Tofu Scramble

A tofu scramble comes together quickly once the tofu is pressed and crumbled. Cook it long enough for excess moisture to evaporate before adding the spinach, then finish with lemon for a bright edge. The recipe serves four and works with toast or warm tortillas.

Serves: 4
Prep: 10 minutes
Cook: 15 minutes

Ingredients

• 14 ounces firm tofu, drained and patted dry
• 1 tablespoon olive oil
• 3 scallions, thinly sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric, optional
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 5 ounces baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Method

1. Crumble the tofu with clean hands into bite-size pieces. It is fine if some pieces are larger than others.
2. Warm the olive oil in a wide skillet over medium heat. Add the white parts of the scallions and cook for 1 minute.
3. Add the tofu, cumin, turmeric if using, salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the tofu is hot and some of its moisture has cooked off.
4. Add the spinach in handfuls. Stir until just wilted, about 2 minutes.
5. Remove the skillet from the heat. Stir in the lemon juice and parsley, then scatter the green scallion tops over the scramble.
6. Taste and adjust the seasoning. Serve warm with toast or tortillas.

Variations

Add diced roasted pepper or cooked mushrooms with the tofu. For a richer finish, crumble a little feta over the bowls just before serving.

Storage and reheating

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat in a skillet over medium-low heat, stirring until hot.

Read the breakfast prep guide for early mornings and grocery list for a week of breakfasts before planning the week. Keep the ingredients on the Lucru Home grocery list.